Vegan Pot Pie

 

Ingredients:

• 2 large potatoes, cubed
• 4 carrots, peeled and sliced
• 1 cup frozen peas
• 4 celery stalks, chopped
• 1 large onion diced
• 1 tbsp dried Italian Seasoning 
• 1 tbsp vinegar (apple cider, white, or balsamic)
• 1 cup dry white wine
• 4 cloves of garlic minced
• 2 vegetable bullion cubes
• 5 cups water
• 1/2 cup Smart Balance Light Butter Substitute
• 1/2 cup flour
• Salt & Pepper
• Vegan Pie Crusts, either homemade or Marie Callender's makes a good one.

Method:

Step 1- In a large stock pot saute onion and garlic in about 2-3 tbsp olive oil. I use a homemade rosemary infused olive oil for extra richness, especially during the winter.  Add carrots, celery, and potatoes and saute for about 5 minutes. Once onions have become translucent, stir in white wine. Add bullion cubes and the 5 cups of water. Stir in vinegar, italian seasoning, and salt & pepper (to taste-about 1 tsp each).

Step 2- In a seperate pan, melt the butter and flour together to make a roux. Cook the flour and butter mixture for about 3 minutes. Slowly add a ladle full of the broth from your vegetable mixture.

Step 3- Slowly stir the roux mixture into the large pot of vegetables. Stir in frozen peas. Let boil and thicken for about 10-15 minutes.  In the meantime preheat the oven to 425 degrees.

Step 4- Spoon mixture into your pie crusts and bake at 425 for 20-30 minutes or until the crust is golden brown.